✦ LIBER ✦
Effect of Temperature and Steeping Time on Calcium and Phosphorus Content in Nixtamalized Corn Flours Obtained by Traditional Nixtamalization Process
✍ Scribed by Rojas-Molina, I.; Gutiérrez, E.; Rojas, A.; Cortés-Álvarez, M.; Campos-Solís, L.; Hernández-Urbiola, M.; Arjona, J. L.; Cornejo, A.; Rodríguez-García, M. E.
- Book ID
- 120380518
- Publisher
- AACC International (American Association of Cereal Chemists)
- Year
- 2009
- Tongue
- English
- Weight
- 461 KB
- Volume
- 86
- Category
- Article
- ISSN
- 0009-0352
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